A Fall version of Oatmeal bake which includes Fall's favorite ingredient, Pumpkin!
Ingredients
- 1 large egg
- 1 can full-fat coconut milk*
- 1/2 cup canned pumpkin
- 1/4 cup coconut sugar I use slightly less than 1/4 cup
- 1/2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1 TBSP pumpkin spice mix
- 3 cups old-fashioned rolled oats I always use certified gluten-free oats
- 1/4 cup roughly chopped pecans
- 1 pinch salt
Pre-bake topping
- 2 TBSP chopped pecans or try pumpkin seeds
- 1 TBSP coconut sugar
Servings: people
Instructions
- Preheat oven to 375F. Mist an 8-inch square baking dish with cooking spray (I use coconut oil or avocado oil).
- In a medium bowl, beat egg until lightly frothy. Whisk in coconut milk, 1/4 cup coconut sugar, vanilla, cinnamon, pumpkin and salt. Stir in oats and pecans. Spread oatmeal mixture in prepared baking dish and sprinkle with the pre-bake topping (pecans and coconut sugar).
- Bake for 25 to 30 minutes until lightly golden on top and cooked throughout.
- Serve warm or at room temperature with your favorite yogurt (if using). You can cover and refrigerate for up to four days; reheat or bring to room temperature before serving.
Recipe Notes
*In colder climates, canned coconut milk will solidify the milk and separate the water. For this recipe make sure these are blended together before adding it to the egg so it will be a smooth liquid.
My favorite yogurt topping on this is Siggi's Pumpkin & Spice yogurt but since that is seasonal you can always go with Vanilla.
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